Directions:
- In a blender or food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onion, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.
- Pour into a large Ziplock; add the pork, seal and turn to coat.
- Refrigerate overnight!
- Spray grill rack with no-stick spray before starting the grill. Drain and discard the marinade from the meat.
- Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees.
- Let stand for 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.66 Kcal (1008 kJ) | ||
| Calories from fat | 70.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 1258.25mg | 52% | |
| Potassium | 741.09mg | 16% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 34.08g | 68% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 2.1mg | 11% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.79 Kcal (430 kJ) | ||
| Calories from fat | 30.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 12% | |
|---|---|---|---|
| Cholesterol | 41.97mg | 33% | |
| Sodium | 537.43mg | 52% | |
| Potassium | 316.54mg | 16% | |
| Total Carbs | 2.85g | 2% | |
| Sugars | 1.46g | 14% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 14.56g | 68% | |
| Vitamin C | 7mg | 27% | |
| Iron | 0.9mg | 11% | |
| Calcium | 13.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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